What can i do If i have failed macarons. I heard that it might be possible to make them into some kind of flour again and use them as "Almond flour" for the next Test? Did anybody tried this? Or are there better ways so they become a second life?:)

So I ended up scraping the critic acid, egg white powder, etc- for cream of tartare and meringue powder. Just a little bit. Maybe half a teaspoon. Then I laid them out to dry like any other macaron. I also turned the heat down to 285-290F. The last final and crucial step I did to keep them from getting lopsided was I put them in the oven for maybe 3 ish minutes and took them out. Then I proceeded to very slightly twist them to release the shell from the mat so the feet could grow! I then baked them for the normal amount of time.

Today i tried the recipe from @Crystal Arvelo . The Frist to trays we're okayish. I recived full shells dir the Frist time but they we're lopsided. After the third tray they got Brown (so i felt like i overbaked them) but the top ist soft. Buuuut they are still füll hahah what could be the reason?

Now i am testing this recipe. First i want to test the oven Temperatures and just bake few at a time. Currently sitting in front of the oven and watching them rise 🤭😍 seems a liiiiittle to hot, next tray i will lower the Temperatur lets See :D

My first ever time… I used a random recipe on google to get some practice in. I think I did everything right up until I had to combine the batter. It was really thick and I was scared to over mix it, because usually with cakes you don’t want to over mix and only until combined. I’m a little paranoid I guess, so I don’t think I mixed to that lava consistency that the recipe called for. I ended up with all of them being hollow.. except for 2 cookies! I’m sure I followed the recipe accurately up until it was time to mix. I also dipped my finger in water to smooth out the edges, idk if that affects anything. Also also, I figured out I have no idea how to pipe macarons lol.